Greek moussaka

Submitted by enr on 23 Feb 2003
500 g minced meat
10 small onions
olive oil
4 eggplants
1 bay leaf
500 g tomatoes
150 g cream
1 egg
1 and 1/2 cup (300 ml) broth
Washed but unpeeled eggplant cut into pieces and fry in sunflower oil until soft. Finely chopped onion fry in butter. Stew tomatoes and pressed. Arranged in an oiled baking dish eggplant row, row minced meat and onions, add salt each row, sprinkle pepper and add bay leaf. Moussaka pour meat broth mixed with pressed tomatoes and baked under a blanket in a moderate oven for about 45 minutes. Pour in the cream, whipped with egg and dopicha in low oven. Decorate with parsley and serve.
2 users
23 Feb 2003


This is a big yummy. I have tried in January Just be careful with fat, because if more eggplants absorb it becomes heavy meal.

aubergines may not fry. Only chopped, salted, squeeze and washed, then arranged without fried. It is very tasty and not so fat.

I think in the original recipe not only eggplants, and potatoes and sliced ​​and fried zucchini.On top bay with Bechamel and grated cheese *Anari*, if not replaced with dry cheese and grated cheese.Becomes great, but quite calorie because everything is fried before being loaded into the baking pan.

I do make and order roasted peppers and tomatoes with a top finish of rounds without topping and it's great.

This is a recipe I tried, but I think with bechamel sauce becomes tasty. And after fry eggplants - must be drained.

I live in Greece and my mother in law is a chef for 10 years here. Anywhere there is always cooked potatoes row between everything (again in slices and lightly fried eggplant as well). May be kind, but the flavor becomes softer and acceptable to people who do not prefer much eggplant.

I live in Greece and I have to cook their meals, but this type of moussaka I have not heard. Their moussaka with eggplant, potatoes and mince. Finally bechamel.

In one of my hodenetata in Greece ate moussaka eggplant, potatoes and zucchini. It was very tasty. And at home they always cook with fried eggplants.

When a Greek moussaka, always at the bottom of the baking pan are arranged slices of bread. All vegetables / are put eggplant, zucchini, potato and so on. / Fried and therefore put the bread to absorb the fat of fried vegetables.

and I agree with ianamail and evaki_1981! and a slice of bread I have not heard so far ... even asked a friend of Greek and he thought, but had not heard of bread moussaka.

aubergines can be baked, flights with a little olive oil and black pepper on top (without salt) in the oven until browned, about my Greek moussaka necessarily with cinnamon and cumin and bay leaf without flooded as saying №4 * On top bay with Bechamel and grated cheese *Anari*, if not replaced with dry cheese and grated cheese. *